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After a nearly two-month nationwide lockdown, the US economy is finally starting to open up. As of today, all 50 states are at least partially open. If you stepped outside this recent Memorial Day weekend or watched internet footage of celebrations, you would think that people forgot that a pandemic even exists–throngs gathered in public places, many ignoring social distancing and facial covering guidelines. The fact of the matter is, no matter how eager people are for things to get back to normal, things are still not normal. COVID-19 has claimed the lives of over 100,000 people in the United…

Starting a restaurant is a dream for many, especially for those coming from a culinary background. For the dream to become a reality, there are often significant hurdles to overcome, and merely having culinary knowledge isn’t enough. But let’s say you’ve got the business plan completed, business funding gets secured, you’ve got your suppliers in…

We are so excited to launch a new restaurant in Vancouver, Washington, DosAlas Latin Kitchen & Tequila Bar. The Synergy culinary team has been working hard in the test kitchen, perfecting the menu, and now we’re onsite for construction. Last week our client hosted a huge event, open to the public, to celebrate National Margarita Day…

Revitalizing a Neighborhood Icon Kristn Romeril and Mahyar Khosravi were inspired to purchase The Bear’s Den, a unique restaurant with a distinctive design in their community just north of Calgary. Open for nearly 14 years, the restaurant featured cherry paneling with custom artwork depicting local wildlife and was a fixture for special occasions and events….

When living your restaurant dream, it’s time to separate passion from good practice You slide into the last open bar seat at your favorite local bistro after another grueling day behind your corporate desk. After the bartender slides you a 9-ounce pour of inky Cabernet, you drink in the scene with your first few sips….

In Q2 of 2019, most restaurants experienced management turnover at a rate of 39%. However, GM compensation at full-service restaurants increased by 1.7%, and in limited-service establishments increased by 2.3%. The interesting point is that a significant share of restaurants report that they are understaffed at the rate of 52% for non-GM staff, and 19%…

So you’ve decided to expand your restaurant by offering catering—smart business move! Now you can count on more revenue through off-premise sales. You have your catering-specific menu with pricing and have even ironed out the operations and logistics. All systems go? Not so fast! Customers won’t magically start calling in orders. How are you going to let customers know…